Description
Soft, fluffy, and packed with juicy blueberries, this easy muffin recipe is perfect for quick breakfasts or snacks.
Ingredients
1 ½ cups all-purpose flour
¾ cup granulated sugar
½ tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 large egg
1/3–½ cup milk
1 tsp vanilla extract
1 cup fresh or frozen blueberries
Optional: coarse sugar for topping
Instructions
Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or grease lightly.
In a medium bowl, whisk together flour, sugar, salt, and baking powder.
In another bowl or measuring cup, mix oil, egg, vanilla, and milk.
Add wet ingredients to the dry ingredients and stir until just combined—don’t overmix.
Gently fold in blueberries.
Divide batter evenly among muffin cups, filling each about ¾ full.
Optionally, sprinkle tops with coarse sugar for crunch.
Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
For frozen blueberries, do not thaw—toss lightly in flour before folding in to prevent sinking.
Use buttermilk for a richer texture if preferred.
Add a bit of lemon zest to enhance flavor.
Muffins can be stored at room temperature for up to 3 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Quick Bakes
- Method: Baked
- Cuisine: American
